• 1 large head of romaine lettuce or 2 small, finely chopped
• 1.5 cups curly parsley finely chopped
• 16 oz can chickpeas rinsed and drained
• 3 persian cucumbers diced
• 1.5 cups cherry tomatoes halved
• ¼ cup pepperoncinis thinly sliced
• ½ cup red onions thinly sliced *see notes below
• ¼ cup kalamata olives sliced
• 1 cup feta cheese diced or crumbled

Dressing:

• ⅓ cup olive oil
• Juice of 1 lemon
• 1 tablespoon dijon mustard
• 1 teaspoon garlic powder
• ½ teaspoon dried oregano
• ¼ teaspoon salt
• ¼ teaspoon black pepper